This first step is very important. The shredded veggies must be dried in a paper towel. Soggy latkes are yucky. Shred zucchini and carrots into a paper towel-lined strainer and press dry.

Add coconut oil to a sautee pan at high heat. Enough to thoroughly coat the bottom of the pan.

Add chopped scallions and seasonings. Crack in eggs and some flour. Mix well, hands work best. Form small, flat latkes that fit within your palm. The thinner they are, the more evenly and thoroughly they will cook.

Place latkes in one layer into the pan. The oil should sizzle. Don’t crowd them too tightly. When you can see the eggs bubble, flip them over. They should be nicely browned. Watch closely, this doesn’t take too long. When they are done, place them on paper towels to drain.